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one ordinary bowl of clear golden broth containing small pink ham cubes with browned edges, tender pale-green cabbage pieces, thin orange carrot rounds and a few tiny caraway seeds, with no potatoes, beans, noodles, cream or garnish
Andre Lewis

Ham and Cabbage Soup

Sear the ham cubes before adding the cabbage so their browned edges season a clear broth that doesn't need cream or cheese. Caraway gives the vegetables a warm, savory note, and a little vinegar at the end keeps the cabbage from tasting dull after its gentle simmer. Keep the carrots thin enough to finish with the cabbage, and taste the soup only after the ham has warmed through because its saltiness varies from one ham steak to another.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb fully cooked boneless ham steak cut into 1/2-inch cubes
  • 1 medium yellow onion diced
  • 2 medium carrots cut into 1/4-inch rounds
  • 2 garlic cloves minced
  • 1/2 tsp caraway seeds
  • 6 cups low-sodium chicken broth
  • 6 cups green cabbage cut into 1-inch pieces
  • 1 dried bay leaf
  • 1/4 tsp black pepper
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat oil in a soup pot over medium-high heat. Brown ham cubes for 5 to 6 minutes, turning occasionally, then transfer to a plate.
  2. Lower the heat to medium and cook onion and carrots in the same pot for 5 minutes. Stir in garlic and caraway for 30 seconds.
  3. Add broth, cabbage, bay leaf and pepper. Bring to a simmer, cover partly and cook for 15 to 18 minutes until cabbage and carrots are tender.
  4. Return ham to the pot and simmer for 3 minutes until heated through. Discard bay leaf, stir in vinegar and divide among 6 bowls.